Panissing a fish is extremely satisfying, its a bit of old bushcraft thats fallen into disuse over the years. Ive eaten everything from Trout to Salmon with this method, and it never disappoints! The means to cook with this method are easy to obtain, a straight thumb thick stick double the length of the filet is split 3/4's down its length, and 2 sharpened pinky sized sticks, are woven through the top and bottom of the filet, continuing across the back and poke through the filet's face on the opposite side. The last step of prep is sliding the held open long split stick up the filet's middle, following the path of where the spine was.
At this point the fish resembles a boat's sail. Using roots or other natural cordage, tie the top of the split stick with 2 half hitches or a clove hitch to secure and tighten the panissed fish in place.
Roasting a fish in this manner is very easy, you simply angle the fish toward your fire and its done cooking when its golden brown. Cooking this way is simple, delicious, and adds absolutely no weight to your pack.
...Life becomes a little more enjoyable when little sticks at your camp, comprise your cooking equipment.
The Caveman Steak is one of my all time favorite ways to prepare a good cut of steak. Delmonico's/Rib Eye's, Strip's, Tenderloin's, the usual suspects brought to perfection quite easily with this incredible cooking technique. Coals are generated by burning some Oak or other hardwood of your choice that thrives in your local bioregion, and while the logs are still black and orange another stick is used to pop the coals free from the logs. In a matter of moments a sizable pile is easily accomplished and spread flat with a stick creating your cooking surface. Its incredible to realize these coals are screaming hot yet with care they wont burn or dirty your dinner.
Simply lay your steak on the coals for 2-3 mins, then scrape off any coals that adhere to it when flipping it to cook the other side. If your coals need to be rewarmed, just drag some fresh coals from your fire onto them.
Enjoy the incredibly robust flavor of an ancient cooking technique that has been with us for millennia, coupled with a genuine satisfaction from cooking without any pots or pans.
